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Rice & Bacon Pie

Pie? Quiche? Frittata? It doesn’t matter what you call it, this tasty dish is a mid-week dinner winner the whole family will enjoy.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 tablespoons Flora Salt Reduced Spread
  • 2 slices shortcut bacon, trimmed of visible fat and sliced
  • 2 packets Continental Chicken Rice
  • 2 cups hot water
  • 2 tablespoons chopped sun-dried tomatoes
  • 3 eggs, beaten
  • 1/3 cup shredded basil
  • 2 tablespoons grated Parmesan

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

290kcal

Energy (kJ)

1210kJ

Protein (g)

11.6g

Carbohydrate incl. fibre (g)

35.8g

Carbohydrate excl. fibre (g)

34.0g

Sugar (g)

4.1g

Fibre (g)

1.8g

Fat (g)

11.7g

Saturated fat (g)

3.8g

Unsaturated fat (g)

1.9g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

120mg

Sodium (mg)

676mg

Salt (g)

1.69g

Vitamin A (IU)

316IU

Vitamin C (mg)

2.9mg

Calcium (mg)

53mg

Iron (mg)

1.18mg

Total

1740kcal

7260kJ

69.4g

215.0g

204.0g

24.8g

11.1g

70.3g

22.8g

11.6g

7.7g

4.0g

0.3g

721mg

4057mg

10.15g

1896IU

17.4mg

320mg

7.10mg


  • 1 Preheat oven to 180˚C. Lightly grease a 20cm cake pan or baking dish with Flora spread.
  • 2 Heat oil in a large fry pan and brown bacon. Stir in Rice and water and bring to the boil. Cover and simmer gently for 10 minutes.
  • 3 Stir well, replace lid and allow to stand for 2 minutes. Stir through tomatoes, eggs and basil and pour into cake pan or baking dish. Sprinkle with Parmesan and bake for 25 - 30 minutes until set and golden.